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I know, I know. Best Pancakes Ever seems like so much hyperbole. Right up there with World’s Best. But I promise you, these pancakes live up to their name. It’s so easy to make pancakes from scratch. And so much better than a box mix that you just add water to. I filed this recipe under freezer meals because they freeze really well but you could just as easily whip up a batch of these any morning too. Add some fresh fruit and a nice cup of coffee and I can’t think of a better way to start your day. We’re in a phase right now where Aislynn loves pancakes. That can change in an instant so for now we’re going with it and I find myself making these a lot.
Tips for Freezing the best pancakes
I always freeze pancakes in bags with 2-3 per bag. It’s easy to pull out as many bags as you need and it only takes a minute or so in the microwave to get them back to pancake-y awesomeness. It’s hard to separate out a few once they’re frozen so 2-3 seems to work best for us. I recently invested in a vacuum sealer for my freezer meals and prep. Food stores so much better in the freezer if it’s been vacuumed sealed. And it’s so much cheaper in the long run than investing in freezer bags that you’re going to use once and then pitch. This is the exact one I bought from Amazon.
We’ve had the debate before about whether or not to put butter on them before freezing. I butter them a little while they’re still warm….and then again when I pull them out of the freezer. If you don’t like butter as much as I do you can wait to add it until you’re ready to use them. Or (gasp!) forego the butter altogether.
Pancakes will last 2-3 months in the freezer. I wouldn’t go much longer than that. Although honestly, they’ve never lasted that long in my freezer. This recipe will make about 8-10 pancakes around 6 inches in diameter. A pancake batter dispenser like the one I use will ensure you have perfect pancakes every time! The amount of baking powder seems kind of high but trust me, it adds to the fluffiness factor.
Best Pancakes Ever
Guys. Listen to me. Seriously. These pancakes are what dreams are made from. Fluffy and light, with just a hint of vanilla and a texture that melts in your mouth. And they freeze well so the time between you and utterly devouring every last one is just mere minutes.
- 1 1/2 cup all purpose flour
- 3 1/2 tsp baking powder
- 1/2 tsp salt
- 2 tbsp white granulated sugar
- 1 1/4 cup milk (I use 2% but other would work too)
- 1 large egg
- 3 tbsp melted unsalted butter (If you use salted butter, reduce the amount of salt from 1/2 tsp to 1/4 tsp )
- 1 tsp vanilla extract
Sift together the flour, baking powder and salt in a large bowl
(If you don’t have a sifter, a wire whisk works too)
Create a well in the middle of the dry ingredients
Pour milk, egg, melted butter and vanilla in the center of the well
Mix with whisk until well blended
Heat up a slightly oiled griddle or skillet over medium heat
Ladle batter onto griddle until pancake is the size you want. Obviously the smaller the pancake, the more pancakes in total you’ll get from the batter.
Cook until edges of pancake are brown and batter starts to bubble in the center then flip.
Continue cooking until 2nd side is nice and brown.
I always add butter to the top of the pancake when it’s fresh off the griddle and still warm but that step is totally up to you. I like butter on my pancakes, so much that sometime I’ll eat one with only butter and no syrup!
If you’re going to freeze these, here are my tips:
- Butter pancake while still warm (again, optional but super tasty)
- Once pancakes are cooled completely, please desired amount into freezer bag (I do 2-3 per bag)
- Squeeze out as much air as possible or use vacuum sealer if you have one (I don’t but it’s on my wish list. Hint hint, Alex)
- Pancakes will keep 2-3 months in freezer, if they last that long! Mine never do.
To reheat: Remove pancakes from freezer bag and place on microwave safe plate. Cook 1-2 minutes, depending on microwave wattage. Add more butter, syrup, fruit or whipped cream and enjoy!